This document discusses the processing of unfermented fruit beverages. It describes the key steps in processing juices, ready-to-serve beverages, nectar, cordial, and squash. These include fruit selection, washing, juice extraction, clarification, addition of sugar, fortification, and preservation. It also discusses blended juices and fruit juice concentrate, noting their advantages and challenges. The overall processing flows involve fruit preparation, juice extraction, mixing, pasteurization, bottling, and storage.